Potato and Herb Tarte Tartin

I have had a few Irish friends in my life and potatoes in whatever shape or form were always a constant at meal time. This dish honors that tradition while paying homage to the beautiful French Tarte Tartin. It is beautiful and warming and honest. From my table to yours, enjoy xxx

Ingredients

1medium Yukon Gold potato, peeled, sliced into ½” rounds

1medium sweet potato, peeled, sliced into ½” rounds

¼cupolive oil

Salt and freshly ground black pepper

⅓cup brown sugar

1tablespoonwhite wine vinegar

Fresh rosemary

Fresh sage

2 sheets Butter Puff Pastry

Method

Preheat the oven to 200 celcius. Cut both types of potatoes into 1.5cm slices.

Arrange potatoes in a single layer. Drizzle with Olive Oil and season with salt and pepper.

Roast tilll golden around the edge and tender when skewered, 30–35 minutes. Allow to cool.

While the potatoes are cooling, cook sugar and 2 Tbsp. water (in the skillet you will cook the tart in) over medium-high heat, swirling pan occasionally, until mixture is amber-colored, 5–7 minutes.

Remove from heat and add vinegar and a pinch of salt, swirling pan to combine.

Rotate pan to evenly coat bottom with caramel and allow to cool slightly.

Arrange potatoes in a single layer on top of caramel, using smaller pieces to fill in any holes.

Scatter herbs over the potatoes, removing them from the stems.

Double up the pastry sheets, off center to each other. Drape over vegetables.

Fold the points into pan. Prick dough all over with a fork.

Bake until pastry looks like its beginning to flake, about 20 minutes; reduce heat to 180 celcius and bake a further 15–20 minutes. until crust is golden.